Preheat a grill on High for five (5) minutes. Reduce the heat to Medium High and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about twelve (12) minutes. Remove and allow the corn to cool slightly.

Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.)

Sear the frozen corn
In a (12-inch) skillet over High heat, spread the frozen corn (not defrosted) and sear it. Stir occasionally, until most of the corn kernels have browned a little on at least one side. The corn is ready when some of the kernels start "popping".

Remove the corn from the pan to a large bowl, and repeat with any remaining frozen corn kernels.

Prepare Dressing
In a two cup measuring glass or a small bowl, whisk together the vinegar, lime juice, sugar, garlic, cumin, Kosher salt, chili powder, and olive oil. Season to taste with the hot sauce.

Mix and marinate salad
Pour the Dressing over the grilled corn mixture and toss well to thoroughly coat.